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For this month's Indian Cooking Challenge (ICC), Valli chose a Bengali dessert usually made during the Sankranthi season. I have missed quite a few ICC challenges but when I saw this scrumptious dessert, I knew I had to make them. I thought Pati Shapta were Indian version of French crepes that are filled with delicious coconut-khoya filling and drizzled with sweet syrup. They were easier to make than the French crepes and the filling was to die for. We thoroughly enjoyed these and the reheated leftovers taste just as good. Recipe adapted from Sandeepa's recipe @ Bong Mom's Cookbook.